1
00:00:00,667 --> 00:00:01,967
I'm Bobby Flay.
2
00:00:01,967 --> 00:00:05,567
Each week, one brave chef
will try to take me down
in my house.
3
00:00:05,567 --> 00:00:07,100
I'm not worried about Bobby.
4
00:00:07,100 --> 00:00:08,300
-What?
-[all exclaiming]
5
00:00:08,300 --> 00:00:11,266
This culinary battle
is gonna shake down
in two rounds.
6
00:00:11,266 --> 00:00:14,900
Round one. To get to me,
two contenders have to
go through each other,
7
00:00:14,900 --> 00:00:16,900
using an ingredient
of my choice.
8
00:00:16,900 --> 00:00:18,166
Let's do it!
9
00:00:18,166 --> 00:00:20,667
[Bobby] Two people
that know me well will decide
10
00:00:20,667 --> 00:00:23,166
who's got the skills
to beat me.
11
00:00:23,166 --> 00:00:25,867
Round two. I go head to head
with the winning contender.
12
00:00:25,867 --> 00:00:29,367
It's their turn to surprise me
with their signature dish.
13
00:00:29,367 --> 00:00:31,600
-Go!
-[singing] Friendly
competition.
14
00:00:31,600 --> 00:00:32,700
Is that distracting?
15
00:00:32,700 --> 00:00:34,066
[Bobby] This is gonna be
the first one I don't finish.
16
00:00:34,066 --> 00:00:35,867
-Flay's in trouble.
-Whoo!
17
00:00:35,867 --> 00:00:37,500
-[Bobby] Bottom line...
-[exclaims]
18
00:00:37,500 --> 00:00:39,066
Everyone's out to beat me.
19
00:00:40,600 --> 00:00:41,567
[bell dings]
20
00:00:43,400 --> 00:00:44,500
Alright, I'm ready for battle.
21
00:00:44,500 --> 00:00:46,066
Who's ready
for some action tonight?
22
00:00:46,066 --> 00:00:48,767
[audience cheering]
23
00:00:48,767 --> 00:00:50,967
Alright, let's hear
from two friends
that hope to trip me up.
24
00:00:50,967 --> 00:00:52,567
Oh my God. That's us.
25
00:00:52,567 --> 00:00:54,100
[Bobby] It's chef
Amanda Freitag
26
00:00:54,100 --> 00:00:56,867
and the one and only
Carson Kressley.
27
00:00:56,867 --> 00:00:58,533
Hi, everybody.
28
00:01:00,867 --> 00:01:02,367
[sighs] That was so nice.
29
00:01:02,367 --> 00:01:05,400
-Carson, always good
to see you.
-Likewise.
30
00:01:05,400 --> 00:01:07,000
So you're on every show?
31
00:01:07,000 --> 00:01:10,066
I try to be on all television
shows at all times.
32
00:01:10,066 --> 00:01:12,467
I say yes all the time.
I'm very easy.
33
00:01:12,467 --> 00:01:14,600
-You don't say no ever?
-Almost never.
34
00:01:14,600 --> 00:01:15,900
[laughing]
35
00:01:15,900 --> 00:01:18,100
So Amanda, you're obviously
still on Chopped.
36
00:01:18,100 --> 00:01:20,667
-Yes. Have you been on yet?
-No. Can you believe that?
37
00:01:20,667 --> 00:01:23,467
-Well, I'll be there
next season, chopping stuff.
-[Amanda] You'll be there.
38
00:01:23,467 --> 00:01:25,100
-[chuckling] Chopping.
-We film out of town now,
39
00:01:25,100 --> 00:01:26,767
-so you'll have to
take a trip.
-I heard.
40
00:01:26,767 --> 00:01:28,266
-Oh, Knoxville, Tennessee?
-[Amanda] Yes.
41
00:01:28,266 --> 00:01:30,767
It's the Paris
of east Tennessee, they say.
42
00:01:30,767 --> 00:01:32,200
-[all laughing]
-[Amanda] It's glamorous.
43
00:01:32,200 --> 00:01:34,367
Alright, let's bring out
some chefs.
44
00:01:34,367 --> 00:01:38,800
Bobby, our first contender
has been making tortillas
since before she could walk.
45
00:01:38,800 --> 00:01:41,100
Come on out, Maria Mazon.
46
00:01:41,100 --> 00:01:42,133
[salsa music playing]
47
00:01:45,166 --> 00:01:47,166
Oh yeah. A little salsa.
48
00:01:48,166 --> 00:01:50,166
[Amanda] Our next contender
is a renowned chef
49
00:01:50,166 --> 00:01:52,000
that's won
two James Beard Awards.
50
00:01:52,000 --> 00:01:52,900
Ah.
51
00:01:52,900 --> 00:01:55,100
Please welcome
Guillermo Pernot.
52
00:01:55,100 --> 00:01:56,166
[rock music playing]
53
00:01:59,100 --> 00:02:00,133
I know Guillermo.
54
00:02:03,000 --> 00:02:04,567
-Good evening, Maria.
-Hello.
55
00:02:04,567 --> 00:02:06,066
-Guillermo, nice to
see you again.
-How you been?
56
00:02:06,066 --> 00:02:08,300
-Guillermo and I go way back.
-I heard.
57
00:02:08,300 --> 00:02:11,800
Guillermo and I did a lot
of events together,
you know, charity events.
58
00:02:11,800 --> 00:02:13,000
That's how we got
to know each other.
59
00:02:13,000 --> 00:02:15,000
I'm gonna give you
an ingredient of my choice
60
00:02:15,000 --> 00:02:18,200
and you must make
that ingredient
the star of your dish.
61
00:02:18,200 --> 00:02:19,367
And that ingredient is...
62
00:02:20,867 --> 00:02:21,767
Halibut.
63
00:02:23,767 --> 00:02:25,900
[Maria] Halibut is a very
versatile fish
64
00:02:25,900 --> 00:02:28,066
because it's not overpowering.
65
00:02:28,066 --> 00:02:29,667
Alright, 20 minutes
on the clock.
66
00:02:29,667 --> 00:02:31,867
Don't forget.
Make the best dish you can.
67
00:02:31,867 --> 00:02:33,967
No ifs, ands
or halibuts about it.
68
00:02:33,967 --> 00:02:35,634
-[bell dings]
-[audience cheering]
69
00:02:40,867 --> 00:02:42,100
This is a gift for these guys.
70
00:02:42,100 --> 00:02:43,667
Halibut is a fantastic fish.
71
00:02:43,667 --> 00:02:47,066
One of my favorite
halibut dishes that I cook
is actually steamed halibut.
72
00:02:47,066 --> 00:02:50,000
I make a broth out of like,
tomato and fennel and onion.
73
00:02:50,000 --> 00:02:52,600
The texture of halibut
is so incredibly silky,
you know.
74
00:02:52,600 --> 00:02:56,066
-Yeah, that's it.
-It's the cashmere
of fish. Smooth.
75
00:02:56,066 --> 00:02:59,800
I want to showcase
my style of cooking,
which is Mexican cuisine.
76
00:02:59,800 --> 00:03:03,700
So I am making
pan seared halibut
with Veracruz sauce.
77
00:03:03,700 --> 00:03:06,100
It's fresh,
it's bold and simple.
78
00:03:06,100 --> 00:03:08,567
The first thing I do,
I get my sauce going.
79
00:03:08,567 --> 00:03:10,100
Stand back.
80
00:03:10,100 --> 00:03:12,867
Tomato, onions,
Mexican oregano,
81
00:03:12,867 --> 00:03:14,767
poblano pepper,
chipotle powder.
82
00:03:14,767 --> 00:03:17,600
Veracruz sauce,
it tends to go with fish.
83
00:03:17,600 --> 00:03:19,500
That's what
it was created for.
84
00:03:19,500 --> 00:03:23,266
Maria's a Mexican food expert
from Sonora.
85
00:03:23,266 --> 00:03:24,400
I think she's from Tucson.
86
00:03:24,400 --> 00:03:26,667
I grew up in Sonora.
Navojoa, Sonora.
87
00:03:26,667 --> 00:03:29,066
But I was born
in Tucson, Arizona.
88
00:03:29,066 --> 00:03:30,433
-I rest my case.
-We were both right.
89
00:03:33,400 --> 00:03:36,567
I was a waitress
in a Mexican restaurant
20 years ago.
90
00:03:36,567 --> 00:03:40,100
I opened a catering company
within the restaurant
I was working at.
91
00:03:40,100 --> 00:03:42,166
And I fell in love
with cooking.
92
00:03:42,166 --> 00:03:44,767
And so, in 2010,
I opened Boca,
93
00:03:44,767 --> 00:03:46,367
paying homage to Sonora.
94
00:03:46,367 --> 00:03:50,400
I've been blessed enough
to be a two-time
James Beard semi-finalist.
95
00:03:50,400 --> 00:03:53,000
And I recently opened
a tortilla factory.
96
00:03:53,000 --> 00:03:54,166
It's called SONA.
97
00:03:54,166 --> 00:03:57,667
And it's been
the most wonderful ride
of my life.
98
00:03:57,667 --> 00:04:00,367
Bobby, I was making tortillas
before I could walk.
99
00:04:00,367 --> 00:04:01,266
Prepare to be beat.
100
00:04:02,467 --> 00:04:04,467
[Guillermo] Halibut is
a very mild fish,
101
00:04:04,467 --> 00:04:05,767
but it has a beautiful texture
102
00:04:05,767 --> 00:04:08,166
which is perfect
for ceviche, tiradito.
103
00:04:08,166 --> 00:04:10,100
Guillermo,
what are you making?
104
00:04:10,100 --> 00:04:13,767
I'm making a halibut tiradito,
like a ceviche style.
105
00:04:13,767 --> 00:04:15,066
Oh.
106
00:04:15,066 --> 00:04:16,600
Tiradito means ribbons.
107
00:04:16,600 --> 00:04:19,300
It's basically very thin
slices of fish.
108
00:04:19,300 --> 00:04:23,567
The protein breaks down
by the acidity of the juices
that we use.
109
00:04:23,567 --> 00:04:27,467
In this case,
it's orange juice,
lime juice and salt.
110
00:04:27,467 --> 00:04:30,367
Did you know that Guillermo
wrote a speech and cookbook
that won a James Beard Award?
111
00:04:30,367 --> 00:04:31,667
Yeah. He's great.
112
00:04:31,667 --> 00:04:34,634
Very well known
as one of the best chefs
in Philadelphia.
113
00:04:36,300 --> 00:04:38,300
I grew up
in Buenos Aires, Argentina.
114
00:04:38,300 --> 00:04:39,867
But I made my way
to Philadelphia
115
00:04:39,867 --> 00:04:42,567
and I was the innkeeper
at this bed and breakfast.
116
00:04:42,567 --> 00:04:44,900
So I started cooking breakfast
for the guests
117
00:04:44,900 --> 00:04:47,166
and I'm like, "Oh boy.
I can do this."
118
00:04:47,166 --> 00:04:50,000
I'm always concentrating
on Latin American food
119
00:04:50,000 --> 00:04:51,800
and lately, Cuban food.
120
00:04:51,800 --> 00:04:54,600
Today, I'm the chef partner
for Cuba Libre restaurants.
121
00:04:54,600 --> 00:04:57,100
Altogether, we opened
five restaurants.
122
00:04:57,100 --> 00:04:59,300
So, I have done
many competitions.
123
00:04:59,300 --> 00:05:01,066
I have two James Beard Awards
124
00:05:01,066 --> 00:05:03,934
and now I'm ready to say
I beat Bobby Flay.
125
00:05:05,567 --> 00:05:09,266
-Under 16 minutes.
-[audience cheering]
126
00:05:09,266 --> 00:05:10,367
Hi, chef.
127
00:05:10,367 --> 00:05:12,800
So I hear you're famous
for ceviche.
128
00:05:12,800 --> 00:05:15,166
Well, I'm not famous.
I like to make ceviche.
129
00:05:15,166 --> 00:05:17,000
-But you're going to
make one for us.
-[Guillermo] That's right.
130
00:05:17,000 --> 00:05:18,867
I washed the onions
in cold water
131
00:05:18,867 --> 00:05:22,367
to remove
all that pungentness
that the onion contains.
132
00:05:22,367 --> 00:05:23,567
Well, good luck.
133
00:05:23,567 --> 00:05:25,500
Look at that.
You've already got
a sauce going.
134
00:05:25,500 --> 00:05:28,300
Yeah, I'm making a
pescado halibut
a la Veracruzana.
135
00:05:28,300 --> 00:05:30,500
-Ah.
-[Maria] So I'm just gonna
pan sear it.
136
00:05:30,500 --> 00:05:34,200
So how do you feel about
the fact that Guillermo
is making a raw preparation?
137
00:05:34,200 --> 00:05:35,467
Do you feel
intimidated by that?
138
00:05:35,467 --> 00:05:38,467
-No.
-You're calm, cool, collected?
139
00:05:38,467 --> 00:05:40,066
I don't know
if cool or collected.
140
00:05:40,066 --> 00:05:42,467
[laughs] Okay, guys.
Good luck. Good luck.
141
00:05:42,467 --> 00:05:44,567
-Gracias.
-Thank you,
thank you, thank you.
142
00:05:44,567 --> 00:05:45,567
[audience applauding]
143
00:05:46,700 --> 00:05:48,300
Guillermo's going tiradito.
144
00:05:48,300 --> 00:05:50,700
[Bobby]
The only thing I will say
about raw preparations
145
00:05:50,700 --> 00:05:54,066
in round one is they have
a very low winning percentage.
146
00:05:54,066 --> 00:05:56,000
But if it's well executed,
it's well executed.
147
00:05:56,000 --> 00:06:01,100
Next, I am going to pickle
some Fresno chiles
and some jalapenos
148
00:06:01,100 --> 00:06:05,166
brining in sugar
and apple cider vinegar.
149
00:06:05,166 --> 00:06:08,166
And then, throw some tortillas
in the frier
150
00:06:08,166 --> 00:06:10,166
because I want
a little bit of crunch.
151
00:06:11,166 --> 00:06:12,867
I'm ready to start
cooking my fish.
152
00:06:12,867 --> 00:06:14,700
I season with pepper, salt
153
00:06:14,700 --> 00:06:17,600
and they go
into a pool of butter.
154
00:06:17,600 --> 00:06:20,266
[Amanda] I am a little worried
about Maria's sauce.
155
00:06:20,266 --> 00:06:23,100
It could overpower
the delicate halibut.
156
00:06:23,100 --> 00:06:25,100
So she needs
to use it sparingly.
157
00:06:25,100 --> 00:06:26,367
-I hope so.
-Exactly.
158
00:06:26,367 --> 00:06:28,600
Okay, I'm going in.
I'm gonna come see.
159
00:06:28,600 --> 00:06:30,066
Seven minutes.
160
00:06:30,800 --> 00:06:32,266
-This looks gorgeous.
-Thank you, dear.
161
00:06:32,266 --> 00:06:34,066
So you're pan searing
in some butter.
162
00:06:34,066 --> 00:06:36,667
Are you almost done?
Are we thinking
we're good on time?
163
00:06:36,667 --> 00:06:38,700
Yeah, I'm trying
not to overcook the fish.
164
00:06:38,700 --> 00:06:40,867
-[Carson] Right. Good luck.
-Thank you.
165
00:06:40,867 --> 00:06:43,100
-Hello, Guillermo.
-How are you?
166
00:06:43,100 --> 00:06:44,100
I'm fantastic.
167
00:06:44,100 --> 00:06:46,600
[Guillermo] I want to be
as neat as possible.
168
00:06:46,600 --> 00:06:49,100
So I need a bit more time
when I'm plating.
169
00:06:49,100 --> 00:06:51,166
So you cooked it
in the citrus broth?
170
00:06:51,166 --> 00:06:53,967
-Slightly. So that's why
we call it a tiradito.
-[Carson] Okay.
171
00:06:53,967 --> 00:06:57,166
I might use it
as one of my screen names
on the dating app.
172
00:06:57,166 --> 00:06:59,000
-[all laughing]
-[Carson] Tiradito.
173
00:06:59,000 --> 00:07:01,667
Okay, well, carry on.
174
00:07:01,667 --> 00:07:04,867
I decided to use Aji Panca
and Aji Amarillo,
175
00:07:04,867 --> 00:07:07,834
two very traditional chiles
from Peru.
176
00:07:09,266 --> 00:07:10,333
Two minutes.
177
00:07:12,467 --> 00:07:14,467
The halibut is looking great.
178
00:07:14,467 --> 00:07:16,667
I grab my Veracruz sauce
and put it in the bowl.
179
00:07:16,667 --> 00:07:19,800
I'm adding olive to give it
more texture.
180
00:07:19,800 --> 00:07:23,667
I spoon the sauce,
Aji Panca,
a little Aji Amarillo.
181
00:07:23,667 --> 00:07:26,166
Next, the onions on top
of the fish,
182
00:07:26,166 --> 00:07:27,667
the pickled peppers,
183
00:07:27,667 --> 00:07:30,600
garnish with micro cilantro
and micro celery
184
00:07:30,600 --> 00:07:32,867
with a few tortilla chips.
185
00:07:32,867 --> 00:07:36,467
[all] Ten... Nine...
Eight... Seven...
186
00:07:36,467 --> 00:07:38,600
[Maria] And then,
mustard green garnish on top.
187
00:07:38,600 --> 00:07:42,000
[all] Four... Three...
Two... One...
188
00:07:42,000 --> 00:07:43,467
-[bell dings]
-[audience applauding]
189
00:07:45,567 --> 00:07:47,767
I'm looking at my dish.
It's a work of art.
190
00:07:47,767 --> 00:07:49,900
We have acidity,
you have spiciness.
191
00:07:49,900 --> 00:07:51,700
You have a little bit
of everything.
192
00:07:51,700 --> 00:07:53,900
I noticed that her dish
had a lot of sauce.
193
00:07:53,900 --> 00:07:57,634
I do believe that my dish
highlights the halibut.
194
00:08:02,066 --> 00:08:03,767
[Amanda] Carson and I
may joke around,
195
00:08:03,767 --> 00:08:05,467
but we really want
to beat Bobby,
196
00:08:05,467 --> 00:08:07,567
-so we take our job seriously.
-Mmm-hmm.
197
00:08:07,567 --> 00:08:09,166
Chef Maria, tell us
about your dish.
198
00:08:09,166 --> 00:08:13,033
I made a pan sear halibut
with a Veracruz sauce.
199
00:08:13,667 --> 00:08:14,734
[suspenseful music playing]
200
00:08:17,500 --> 00:08:19,667
The halibut
is cooked perfectly.
201
00:08:19,667 --> 00:08:22,000
It's juicy, tender.
202
00:08:22,000 --> 00:08:24,767
But it's a lot of sauce.
203
00:08:24,767 --> 00:08:26,266
You had a very delicate
fish here.
204
00:08:26,266 --> 00:08:28,967
So I think you need
a little bit more
of a balance.
205
00:08:28,967 --> 00:08:30,967
The halibut is just
so well cooked though.
206
00:08:30,967 --> 00:08:33,467
I have to really drive that
home with you.
207
00:08:33,467 --> 00:08:36,000
It's so soft and silky
and delicious.
208
00:08:36,000 --> 00:08:38,467
I think the sauce
is a great compliment.
209
00:08:38,467 --> 00:08:41,166
But I want a little bit
more pizzazz from the fish.
210
00:08:41,166 --> 00:08:42,834
I want that little like,
salty zing.
211
00:08:43,667 --> 00:08:44,867
Guillermo, what did you make?
212
00:08:44,867 --> 00:08:48,433
I made a halibut tiradito
with pickled chiles.
213
00:08:53,467 --> 00:08:55,867
I like the flavors,
the texture.
214
00:08:55,867 --> 00:08:57,767
I think it's fresh and bright.
215
00:08:57,767 --> 00:09:00,066
But maybe
a little fatty avocado.
216
00:09:00,066 --> 00:09:01,700
I think fatty is the part
I'm missing.
217
00:09:01,700 --> 00:09:03,767
I do like
the crunchy chips though.
218
00:09:03,767 --> 00:09:06,467
It's like a party in a bowl.
It's so much fun.
219
00:09:06,467 --> 00:09:09,100
The fish is really
the star of the plate.
220
00:09:09,100 --> 00:09:11,500
The only thing I would say
was that you want
to be careful
221
00:09:11,500 --> 00:09:14,100
not to overwhelm it...
What was that lady's name?
222
00:09:14,100 --> 00:09:16,900
-Aji Amarillo. [laughs]
-Aji Amarillo. Her.
223
00:09:16,900 --> 00:09:18,700
She's a spicy biatch.
224
00:09:18,700 --> 00:09:19,867
[laughing]
225
00:09:19,867 --> 00:09:21,667
Chefs, this could go
either way.
226
00:09:21,667 --> 00:09:22,867
We have to talk about it.
227
00:09:24,367 --> 00:09:26,533
I didn't play it safe.
Guillermo did.
228
00:09:27,100 --> 00:09:28,367
It's a raw dish.
229
00:09:28,367 --> 00:09:32,066
The chef moving forward
to beat Bobby is...
230
00:09:35,000 --> 00:09:36,467
Chef Guillermo.
231
00:09:36,467 --> 00:09:38,567
-Thanks, Maria.
-Thank you.
232
00:09:38,567 --> 00:09:40,066
I mean, of course it hurts.
233
00:09:40,066 --> 00:09:41,667
We all chefs have egos.
234
00:09:41,667 --> 00:09:43,700
-Thank you.
-Great job.
235
00:09:43,700 --> 00:09:44,934
They'd rather eat the ceviche.
236
00:09:46,367 --> 00:09:49,100
Chef, the way
you did the halibut
was just perfection.
237
00:09:49,100 --> 00:09:51,000
-It absorbed so much flavor.
-Thank you.
238
00:09:51,000 --> 00:09:53,200
Chef Guillermo,
is there a reason
why you want to win?
239
00:09:53,200 --> 00:09:55,767
I've done tons
of these competitions.
240
00:09:55,767 --> 00:09:58,567
And I think he would be
a great ending.
241
00:09:58,567 --> 00:10:00,166
When you beat him,
you're going to retire?
242
00:10:00,166 --> 00:10:02,066
I promise I will never
compete again.
243
00:10:02,066 --> 00:10:03,400
-[gasps]
-Wow.
244
00:10:03,400 --> 00:10:04,467
But I have to beat him.
245
00:10:04,467 --> 00:10:06,100
Otherwise, I'm going to
have to come back
246
00:10:06,100 --> 00:10:07,467
and back and back
until I beat him.
247
00:10:07,467 --> 00:10:08,767
-[audience laughing]
-[Bobby] Wait a second.
248
00:10:08,767 --> 00:10:09,867
If you beat me,
I want a rematch.
249
00:10:09,867 --> 00:10:11,000
[all laughing]
250
00:10:11,000 --> 00:10:12,734
[tense music playing]
251
00:10:16,100 --> 00:10:17,467
Alright, Guillermo.
Congratulations.
252
00:10:17,467 --> 00:10:18,567
How do you feel
about the second round?
253
00:10:18,567 --> 00:10:20,100
-I'm going to
make it easy for you.
-No.
254
00:10:20,100 --> 00:10:21,166
-No.
-[laughing] No.
255
00:10:21,166 --> 00:10:23,367
-No, don't do it.
-Don't worry about it.
256
00:10:23,367 --> 00:10:24,800
Alright, so what is
your signature dish?
257
00:10:24,800 --> 00:10:26,934
My signature dish is...
258
00:10:28,767 --> 00:10:31,200
-Cuban sandwich.
-Oh, Cuban sandwiches.
259
00:10:31,200 --> 00:10:33,166
-No way.
-I love a Cuban sandwich.
260
00:10:34,266 --> 00:10:36,066
We're recruited three experts
261
00:10:36,066 --> 00:10:37,300
who will do
a blind taste test.
262
00:10:37,300 --> 00:10:41,166
45 minutes on the clock
and your time starts now.
263
00:10:41,166 --> 00:10:42,533
[audience applauding]
264
00:10:47,100 --> 00:10:48,200
Okay, a Cuban sandwich.
265
00:10:48,200 --> 00:10:50,000
-Oh, I love a Cuban sandwich.
-Right?
266
00:10:50,000 --> 00:10:52,200
That Cuban bread,
it's not the best bread
in the world,
267
00:10:52,200 --> 00:10:55,000
-but it's the best bread
for pressing. Right.
-Bread for the sandwich.
268
00:10:55,000 --> 00:10:57,266
[Amanda] You have the pork,
but there's also ham.
269
00:10:57,266 --> 00:11:00,667
And then, usually pickles,
and then there's Swiss cheese.
270
00:11:00,667 --> 00:11:03,166
Guillermo, what's that meat
you're carving?
271
00:11:03,166 --> 00:11:04,700
This is pork shoulder.
272
00:11:04,700 --> 00:11:06,467
This is a shoulder.
273
00:11:06,467 --> 00:11:08,467
It has a lot
of connective tissue.
274
00:11:08,467 --> 00:11:11,300
-It has to cook slow
and break down.
-It's time. Right.
275
00:11:11,300 --> 00:11:13,166
[Amanda] So the only way
to do that in competition
276
00:11:13,166 --> 00:11:15,166
-is a pressure cooker.
-[Carson] Okay.
277
00:11:16,266 --> 00:11:18,100
[Guillermo] First thing I do
in the pressure cooker,
278
00:11:18,100 --> 00:11:20,700
I put orange juice, onions,
lime juice.
279
00:11:20,700 --> 00:11:22,667
Then, the mixture
of the spices
280
00:11:22,667 --> 00:11:27,066
which are Mexican oregano,
paprika, garlic, cumin.
281
00:11:27,066 --> 00:11:30,667
And roll the pork
into the spices,
sear some of it.
282
00:11:30,667 --> 00:11:33,667
Guillermo, I have a pregunta.
What are you making?
283
00:11:33,667 --> 00:11:35,967
[Guillermo] Tampa Bay style
Cuban sandwich.
284
00:11:35,967 --> 00:11:38,066
It has an Italian influence,
285
00:11:38,066 --> 00:11:41,467
-so it has Provolone cheese
and salami.
-Okay.
286
00:11:41,467 --> 00:11:44,000
-And salami.
-Oh, okay.
287
00:11:44,000 --> 00:11:46,200
[Guillermo] It's on our menu
at Cuba Libre,
288
00:11:46,200 --> 00:11:48,166
so I've been making it
for a long time.
289
00:11:50,100 --> 00:11:51,767
[Bobby] I've made a lot
of Cuban sandwiches
in my life.
290
00:11:51,767 --> 00:11:53,367
They're so simple,
but you know,
291
00:11:53,367 --> 00:11:54,667
they have to be
executed right.
292
00:11:54,667 --> 00:11:56,600
So I'm making a Cuban sandwich
293
00:11:56,600 --> 00:11:59,667
that has a sour orange pork
with some plantain chips.
294
00:11:59,667 --> 00:12:01,767
I'm gonna cook
the pork shoulder
with some orange juice,
295
00:12:01,767 --> 00:12:03,700
some chicken stock,
some cumin
and some lime juice.
296
00:12:03,700 --> 00:12:05,200
Bobby, what's your twist?
297
00:12:05,200 --> 00:12:07,000
I'm gonna use
some soppressata.
298
00:12:07,000 --> 00:12:08,800
I'm gonna make a couple
different condimentos.
299
00:12:08,800 --> 00:12:10,567
I was inspired
by the Aji Amarillo,
300
00:12:10,567 --> 00:12:12,567
so I'm gonna make a little
dipping sauce with that.
301
00:12:12,567 --> 00:12:16,500
-Oh, wow. She's my favorite.
-[audience laughing]
302
00:12:16,500 --> 00:12:19,867
[Guillermo] I'm going to
get started on
my plantain and taro chips.
303
00:12:19,867 --> 00:12:21,200
Taro is very starchy,
304
00:12:21,200 --> 00:12:24,266
but at the same time,
has flavor of chestnuts.
305
00:12:24,266 --> 00:12:26,066
I'm frying the taro first,
306
00:12:26,066 --> 00:12:27,934
and then,
I slice the plantains.
307
00:12:29,166 --> 00:12:31,867
Coming up
on 34 minutes, everybody.
308
00:12:31,867 --> 00:12:34,200
-Hello, Guillermo.
-[Guillermo] Hi.
309
00:12:34,200 --> 00:12:36,700
-Do you have to peel these?
-You don't have to.
310
00:12:36,700 --> 00:12:38,200
And then, is this jicama?
311
00:12:38,200 --> 00:12:41,500
No, that's taro.
It's a type of taro.
312
00:12:41,500 --> 00:12:44,100
-Can it be eaten raw?
-No, it's poisonous.
313
00:12:44,100 --> 00:12:46,233
-[gasps]
-[audience laughing]
314
00:12:47,066 --> 00:12:48,166
[gags]
315
00:12:53,166 --> 00:12:54,166
-It's poisonous.
-Is it?
316
00:12:54,166 --> 00:12:55,800
[all laughing]
317
00:12:55,800 --> 00:12:57,467
Tastes fine to me.
318
00:12:57,467 --> 00:12:59,600
[Guillermo] So after
I remove the taro
from the frier,
319
00:12:59,600 --> 00:13:01,000
I season it with salt.
320
00:13:01,000 --> 00:13:02,433
Add the plantains.
321
00:13:03,600 --> 00:13:05,900
[Bobby] So a Cuban sandwich
has some mustard,
322
00:13:05,900 --> 00:13:10,367
but I'm also making a garlic
and fresh oregano mayonnaise.
323
00:13:10,367 --> 00:13:12,700
And I'm going to do a little
Aji Amarillo mayonnaise.
324
00:13:12,700 --> 00:13:15,000
So it's Aji Amarillo,
a little turmeric.
325
00:13:15,000 --> 00:13:19,000
Bobby, Aji Amarillo.
I love it.
326
00:13:19,000 --> 00:13:21,967
-So this is the dipping sauce
for the plantains chips.
-Exactly.
327
00:13:21,967 --> 00:13:24,266
And I'm also making a mustard.
328
00:13:24,266 --> 00:13:26,867
It's yellow mustard
and I put some
whole grain through it
329
00:13:26,867 --> 00:13:28,100
to give it a little texture.
330
00:13:28,100 --> 00:13:29,667
Oh, and my favorite part.
331
00:13:29,667 --> 00:13:31,667
-The pickle.
-The pickles.
332
00:13:31,667 --> 00:13:32,800
Tell me about your pickle.
333
00:13:32,800 --> 00:13:34,867
-[laughs]
-Oh.
334
00:13:34,867 --> 00:13:36,867
It's a little sweet,
a little sour.
335
00:13:36,867 --> 00:13:37,967
Just the right size.
336
00:13:37,967 --> 00:13:39,467
-[audience laughing]
-[Carson] Okay.
337
00:13:39,467 --> 00:13:41,700
-So, you're using
a Kosher dill.
-Exactly.
338
00:13:41,700 --> 00:13:43,200
Kosher pickle are the best.
339
00:13:43,200 --> 00:13:44,467
[muffled] Oh, that's nice.
340
00:13:44,467 --> 00:13:46,667
I think my work here is done.
341
00:13:46,667 --> 00:13:48,333
[Amanda] 26 minutes
on the clock.
342
00:13:49,500 --> 00:13:52,467
Next, I'm gonna make
a relish with the pickles.
343
00:13:52,467 --> 00:13:56,100
Put it in the processor
and mix it with a mustard.
344
00:13:56,100 --> 00:13:57,300
The relish is not traditional,
345
00:13:57,300 --> 00:14:00,700
but now every bite
has the pickle.
346
00:14:00,700 --> 00:14:02,367
[Bobby] I'm using
a classic Cuban bread.
347
00:14:02,367 --> 00:14:04,166
So, I'm taking out
the stuffing.
348
00:14:04,166 --> 00:14:06,467
I just want a good ratio,
so you aren't just
tasting bread.
349
00:14:06,467 --> 00:14:08,600
I slather
the garlic mayonnaise.
350
00:14:08,600 --> 00:14:11,367
I'm gonna add
some soppressata,
which is a spicy salami,
351
00:14:11,367 --> 00:14:13,467
but I'm going to stick with
Swiss cheese.
352
00:14:13,467 --> 00:14:16,100
So mine is gonna be
sort of Miami by way of Tampa.
353
00:14:16,100 --> 00:14:18,867
Then I add some ham,
pickles, and then the mustard.
354
00:14:18,867 --> 00:14:20,800
And then, I'm going to make
plantain chips.
355
00:14:20,800 --> 00:14:22,367
[Amanda] They're both making
plantain chips.
356
00:14:22,367 --> 00:14:25,166
The interesting thing
is Guillermo has
two kinds of chips,
357
00:14:25,166 --> 00:14:26,867
the plantain
and the taro root.
358
00:14:26,867 --> 00:14:29,367
-But are you okay?
You ate it and it's poison.
-Absolutely.
359
00:14:29,367 --> 00:14:31,066
-I'll be fine.
-Okay.
360
00:14:31,066 --> 00:14:33,467
Alright, so under 20 minutes.
361
00:14:33,467 --> 00:14:34,934
[audience cheering]
362
00:14:38,100 --> 00:14:39,667
Now, you're going
really old school.
363
00:14:39,667 --> 00:14:41,867
-You're pressing it
with brick?
-Yeah.
364
00:14:41,867 --> 00:14:43,667
You could use
the panini press.
365
00:14:43,667 --> 00:14:45,500
But not for six sandwiches.
366
00:14:45,500 --> 00:14:47,367
So, I cut the bread in half,
367
00:14:47,367 --> 00:14:49,500
and I start spreading
the pickle relish.
368
00:14:49,500 --> 00:14:52,567
So when you win,
you're never gonna
compete again?
369
00:14:52,567 --> 00:14:54,533
Unless he asks me
for a rematch.
370
00:14:55,166 --> 00:14:56,634
I say this is your win.
371
00:14:57,166 --> 00:14:58,433
Thank you.
372
00:15:00,266 --> 00:15:02,400
-Not that I doubt
your sandwich skills.
-[Bobby chuckles]
373
00:15:02,400 --> 00:15:03,667
[Amanda] No, this is good.
374
00:15:03,667 --> 00:15:05,900
This is like,
exactly what I want
in my fridge right now.
375
00:15:05,900 --> 00:15:07,200
-Exactly.
-[laughing]
376
00:15:07,200 --> 00:15:09,800
Alright, well, I'm feeling
the Cuban love.
377
00:15:09,800 --> 00:15:10,967
You feeling the Cuban love?
378
00:15:10,967 --> 00:15:14,266
-It's feeling hot and spicy
over here.
-[Bobby] Okay.
379
00:15:14,266 --> 00:15:16,934
And then, I'm gonna do
some very thin
and crispy plantain chips.
380
00:15:18,500 --> 00:15:20,433
So I open the pressure cooker.
381
00:15:23,166 --> 00:15:24,467
And it looks pretty good.
382
00:15:24,467 --> 00:15:27,200
So now, I'm going to
sear it a little bit
in the cast iron pan,
383
00:15:27,200 --> 00:15:28,967
reduce some of
the sour orange liquid
384
00:15:28,967 --> 00:15:31,000
so it kind of flavors it
a little bit.
385
00:15:31,000 --> 00:15:32,934
-[Amanda] Five minutes.
-[audience applauding]
386
00:15:34,367 --> 00:15:35,533
Heading back.
387
00:15:37,000 --> 00:15:39,300
So I pulled the pork out
and I started slicing.
388
00:15:39,300 --> 00:15:42,233
-Guillermo,
how's your pork looking?
-Looking good.
389
00:15:43,100 --> 00:15:44,367
Bobby's is shredded.
390
00:15:45,200 --> 00:15:47,300
[Carson] More like
a pulled pork texture.
391
00:15:47,300 --> 00:15:48,667
[Amanda] And Guillermo's
is sliced.
392
00:15:48,667 --> 00:15:50,700
[Carson] That's what
I think of when I think
of Cuban sandwich.
393
00:15:50,700 --> 00:15:53,133
-Lunch meat, thin slices.
-Right.
394
00:15:54,567 --> 00:15:56,367
Now, I start building
my sandwich.
395
00:15:56,367 --> 00:15:58,166
I put the ham first,
396
00:15:58,166 --> 00:16:00,367
I put the pork,
the Provolone cheese,
397
00:16:00,367 --> 00:16:02,333
salami on the top
with the lid.
398
00:16:03,000 --> 00:16:04,266
Put the sandwich on,
399
00:16:04,266 --> 00:16:06,567
brush the top of the sandwich
with the melted butter.
400
00:16:06,567 --> 00:16:09,000
So then, I put a sheet pan
on top of that
401
00:16:09,000 --> 00:16:10,700
and put the brick
on top of that.
402
00:16:10,700 --> 00:16:14,467
The key is to reduce
the doughiness of the bread.
403
00:16:14,900 --> 00:16:16,266
Okay.
404
00:16:16,266 --> 00:16:19,000
[Bobby] And then,
when the pork is ready,
I put the pork on.
405
00:16:19,000 --> 00:16:20,467
So I put it
into the panini machine.
406
00:16:20,467 --> 00:16:22,166
[Amanda] I'm a fan
of the press.
407
00:16:22,166 --> 00:16:24,266
Obviously, it presses
everything evenly.
408
00:16:24,266 --> 00:16:26,467
-[Carson] Right.
-[Amanda] The top
is very heavy and weighted.
409
00:16:26,467 --> 00:16:28,867
-[Carson] Mmm-hmm.
-[Amanda] So it keeps
everything pressed down.
410
00:16:28,867 --> 00:16:31,066
Alright. Three minutes
and thirty seconds.
411
00:16:33,166 --> 00:16:34,867
Guillermo, what's left to do?
412
00:16:34,867 --> 00:16:37,166
I have to continue
toasting this bread,
413
00:16:37,166 --> 00:16:39,166
which is not doing that well.
414
00:16:39,166 --> 00:16:42,266
I'm realizing that
that griddle is not
hot enough.
415
00:16:42,266 --> 00:16:45,500
So I could not get that bread
to press properly.
416
00:16:45,500 --> 00:16:47,433
-Okay, you got this.
-I know.
417
00:16:48,200 --> 00:16:50,400
And Bobby, what do you
have left to do?
418
00:16:50,400 --> 00:16:51,767
Finish cooking
these sandwiches.
419
00:16:51,767 --> 00:16:54,767
-How are they pressing?
-Pretty good.
420
00:16:54,767 --> 00:16:56,367
I don't think he's happy
with his either.
421
00:16:56,367 --> 00:16:58,867
-They both sound depressed.
-What happened?
422
00:16:58,867 --> 00:16:59,834
[laughing]
423
00:17:05,467 --> 00:17:07,100
[Amanda]
Two and a half minutes.
424
00:17:07,100 --> 00:17:09,000
[Bobby] Well, I'm certainly
running out of time
at this point.
425
00:17:09,000 --> 00:17:11,667
So for plating, I'm taking
some of the plantain chips,
426
00:17:11,667 --> 00:17:13,100
putting them
in a little ramekin.
427
00:17:13,100 --> 00:17:15,800
Next to it, I put a little bit
of the Aji Amarillo sauce.
428
00:17:15,800 --> 00:17:19,400
And then, I cut the paninis,
put them on the plate.
429
00:17:19,400 --> 00:17:23,300
[Guillermo] A wonderful sauce
is developing
in the pressure cooker.
430
00:17:23,300 --> 00:17:25,367
I said, "I'm got to use this
to my advantage."
431
00:17:25,367 --> 00:17:26,967
Gotta go, bubba.
432
00:17:26,967 --> 00:17:31,900
Because this bread
is not pressed
the way I want it to be.
433
00:17:31,900 --> 00:17:33,567
The best way
I can present this,
434
00:17:33,567 --> 00:17:36,667
I'm going to stack it,
secure it with a skewer.
435
00:17:36,667 --> 00:17:40,100
[all] Ten... Nine...
Eight... Seven...
436
00:17:40,100 --> 00:17:42,600
[Guillermo] And then,
garnish it with the chips.
437
00:17:42,600 --> 00:17:46,467
[all] Four... Three...
Two... One...
438
00:17:46,467 --> 00:17:47,734
[all applauding]
439
00:17:49,800 --> 00:17:50,834
Good job.
440
00:17:51,700 --> 00:17:53,033
That's amazing.
441
00:17:56,667 --> 00:18:00,867
Bobby, Guillermo,
congrats on finishing
your Cuban sandwiches.
442
00:18:00,867 --> 00:18:03,000
Now, we'd like
to introduce you
to our judges.
443
00:18:03,000 --> 00:18:07,667
The chef and owner
of FONDA and Mi Vida,
Roberto Santibanez.
444
00:18:08,500 --> 00:18:12,033
VP of culinary at Dos Caminos,
Ariel Fox.
445
00:18:13,367 --> 00:18:16,734
And the chef owner
of My Cuban Spot,
Louie Estrada.
446
00:18:20,266 --> 00:18:23,367
Judges, please start
with the first Cuban sandwich
in front of you.
447
00:18:23,767 --> 00:18:24,767
Right.
448
00:18:24,767 --> 00:18:26,066
[suspenseful music playing]
449
00:18:28,100 --> 00:18:29,266
[crunching]
450
00:18:32,467 --> 00:18:33,867
I love how the pork is cooked.
451
00:18:33,867 --> 00:18:35,266
It's very rich in flavor.
452
00:18:35,266 --> 00:18:37,900
I love that they pulled it
as opposed to slicing it.
453
00:18:37,900 --> 00:18:39,567
It holds a lot of the moisture
when they do that.
454
00:18:39,567 --> 00:18:42,867
And I love the way
that the chips
are sliced very thin
455
00:18:42,867 --> 00:18:44,266
so that they got
a good crisp on it.
456
00:18:44,967 --> 00:18:46,767
The seasoning
is spot on throughout.
457
00:18:46,767 --> 00:18:49,266
I'm getting the pork,
I'm getting the crunch
on the bread.
458
00:18:49,266 --> 00:18:50,867
I'm getting the mustard,
I'm getting the pickles.
459
00:18:50,867 --> 00:18:54,467
Uh, I know traditionally
a Cuban should be
thin and crisp.
460
00:18:54,467 --> 00:18:57,333
But this is a little too thin
in parts for me.
461
00:18:58,166 --> 00:19:00,500
I loved it.
It's a well-built sandwich.
462
00:19:00,500 --> 00:19:04,567
Never seen plantain chips
so thinly sliced.
It's wonderful.
463
00:19:04,567 --> 00:19:08,333
I would say a little bit
more kick in that mayo
would have been fantastic.
464
00:19:09,767 --> 00:19:12,266
Alright, judges. Please try
the second sandwich.
465
00:19:21,000 --> 00:19:24,567
It's too... Too big
to put in your mouth,
466
00:19:24,567 --> 00:19:27,800
but the pork,
everything has got
a lot of flavor.
467
00:19:27,800 --> 00:19:30,266
And the chips are fantastic.
468
00:19:30,266 --> 00:19:33,066
I love the homage
to the Tampa Bay
side of everything here.
469
00:19:33,066 --> 00:19:34,467
How they incorporated salami.
470
00:19:34,467 --> 00:19:36,166
Love the braising liquid,
love the chips.
471
00:19:36,166 --> 00:19:37,567
They were cooked
to perfection.
472
00:19:38,800 --> 00:19:43,567
I don't know how the chef
got that much flavor
in that broth,
473
00:19:43,567 --> 00:19:46,867
but that tastes like
something that braised
for hours and hours.
474
00:19:46,867 --> 00:19:49,367
It is a very bready
sandwich for me.
475
00:19:49,367 --> 00:19:51,867
I would like it a little bit
more pressed.
476
00:19:51,867 --> 00:19:53,834
Alright, judges.
We're going to ask you
to take a vote.
477
00:19:54,467 --> 00:19:55,767
[tense music playing]
478
00:19:58,200 --> 00:20:00,767
[Guillermo]
They loved the chips.
They loved the sauce.
479
00:20:00,767 --> 00:20:03,367
But the bread
is too big for them.
480
00:20:03,367 --> 00:20:06,433
It's a bad decision
that I made
using the griddles.
481
00:20:07,500 --> 00:20:08,967
And the winner is...
482
00:20:12,166 --> 00:20:13,634
Bobby Flay.
483
00:20:16,367 --> 00:20:18,367
-Thanks, Guillermo.
-My pleasure.
484
00:20:18,367 --> 00:20:21,467
I'm very disappointed
that I could not get
this dish right
485
00:20:21,467 --> 00:20:25,367
when I know I'm much better
than this.
486
00:20:25,367 --> 00:20:26,867
They were both
great sandwiches.
487
00:20:26,867 --> 00:20:28,767
Bobby, that sandwich just hit
every note.
488
00:20:28,767 --> 00:20:31,400
-And the execution of it
was spot on.
-Thank you so much.
489
00:20:31,400 --> 00:20:34,567
Guillermo, I think it means
you have to come back
for a rematch.
490
00:20:34,567 --> 00:20:37,600
-So, don't hang up
your apron just yet.
-[Amanda] Yes.
491
00:20:37,600 --> 00:20:39,100
[Guillermo]
This is my second loss
492
00:20:39,100 --> 00:20:41,634
out of many, many,
many competitions.
493
00:20:42,000 --> 00:20:42,967
It's okay.
494
00:20:42,967 --> 00:20:43,900
What's up with that?
495
00:20:43,900 --> 00:20:45,867
-I mean...
-What's up with that?
496
00:20:45,867 --> 00:20:47,767
Bobby wins again.
497
00:20:47,767 --> 00:20:49,467
-We failed.
-How did we go wrong?
498
00:20:49,467 --> 00:20:52,100
-How did we
mess this up, Amanda?
-I thought we were fun.
499
00:20:52,100 --> 00:20:54,200
-I thought we were amazing.
-[laughs]
500
00:20:54,200 --> 00:20:57,100
My Cuban sandwich,
that's the way
you bring the ham dish in.